<p>Ingrediente:</p>
<p>Aluat:</p>
<p>5 albusuri + un praf de sare</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>5 galbenusuri + 180 g zahar</p>
<p>100 ml lapte</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>100 ml ulei vegetal</p>
<p>250 g faina + 1 lingurita praf de copt</p>
<p>1 lingura pudra de cacao</p>
<p>Budinca:</p>
<p>800 ml lapte</p>
<p>80 g praf de budinca de vanilie sau amidon de porumb</p>
<p>2 linguri de zahar</p>
<p>Crema:</p>
<p>250 ml frisca lichida</p>
<p>30 g zahar vanilat sau zahar</p>
<p>400 g smantana 30%</p>
<p>Pentru stropire:</p>
<p>100 g nuci</p>
<p>100 g nuca de cocos</p>
<p>ciocolata rasa – dupa gust</p>
<p>Pregatirea coacerii:</p>
<p>– coacere: 200 °C timp de 30 de minute la foc sus/jos</p>
<p>– diametru tava de copt: 32 cm x 23 cm</p>
<p>Mod de preparare:</p>
<p>Aluat: Se pun albusurile intr-un bol si se adauga un praf de sare – se bat pana se formeaza o spuma alba.</p>
<p>Puneti galbenusurile in al doilea vas si stropiti cu zahar &#8211; bateti pana se creeaza o spuma de galbenusuri, apoi se adauga treptat laptele si apoi uleiul in timp ce se bate &#8211; se bat impreuna si apoi se adauga faina si praful de copt &#8211; se amesteca bine si la final se adauga spuma de albus batuta &#8211; se amesteca.</p>
<p>Intindeti jumatate din aluat pe o tava tapetata cu hartie de copt si presarati cacao pudra in a doua jumatate de aluat – amestecati bine si intindeti pe primul aluat.</p>
<p>Apoi folositi o frigaruie pentru a crea orice model doriti.</p>
<p><img class="alignnone size-full wp-image-25271" src="https://bucatarianoastra.online/wp-content/uploads/2025/04/aluat.png" alt="" width="627" height="315" /></p>
<p>Budinca: Se toarna praf de budinca de vanilie sau amidon de porumb intr-un castron mic si se adauga putin lapte &#8211; se amesteca.</p>
<p>Turnati laptele ramas intr-o oala pe aragaz si adaugati zahar &#8211; aduceti la fiert si turnati amestecul de vanilie pregatit &#8211; amestecati bine &#8211; fierbeti la foc mic pana se ingroasa.</p>
<p>Cand budinca este gatita, intindeti-o pe aluatul bicolor din tava si folositi o frigaruie pentru a crea un model.</p>
<p><img class="alignnone size-full wp-image-25272" src="https://bucatarianoastra.online/wp-content/uploads/2025/04/budinca.png" alt="" width="568" height="343" /></p>
<p>Coaceti in cuptorul preincalzit timp de 30 de minute la foc sus/jos la 200°C.</p>
<p>Dupa coacere, indepartati hartia de copt.</p>
<p><img class="alignnone size-full wp-image-25273" src="https://bucatarianoastra.online/wp-content/uploads/2025/04/blat.png" alt="" width="576" height="348" /></p>
<p>Se pune frisca intr-un recipient, se adauga zahar vanilat sau zahar &#8211; se bate, apoi se transfera intr-un bol si se adauga smantana &#8211; se amesteca.</p>
<p>Peste desertul copt se intinde crema, se intinde frumos si se netezeste, apoi se decoreaza cu felii de cocos proaspat, nuca tocata si ciocolata rasa.</p>
<p><img class="alignnone size-full wp-image-25274" src="https://bucatarianoastra.online/wp-content/uploads/2025/04/nuca.png" alt="" width="638" height="316" /></p>
<p>Va dorim pofta buna!</p>
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